Tag Archives: Frugal Kitchen Essentials

The Frugal Kitchen: Easy Butternut and Leek Risotto

risotto finishedTesting and trying new recipes is one of my favourite things to do.  I love rustling up savoury and, of course, sweet treats for us to try and cooking healthily has taken on a new dimension with the babe to feed too.

I have been thinking of a ‘Frugal Kitchen Essentials’ Post, as I ‘think’ I’ve managed to really cut back on our food spending and cook delicious food on a budget.  I say ‘I think’, I am the only one who has judged this so far!

One thing I am forever keeping stocked, is butternut squash.  I love cooking and roasting the stuff, blending it up in soup form and, if you like your veg, it’s great for going a long long way in the kitchen.  It’s a great cupboard staple for the winter months, is very low in calories and very high in Anti-Oxidants, Vitamin A and Vitamin B-6.  For between £1-2, depending on where you food shop, a large Butternut Squash can be a great base for 2 or even 3 meals……such as this one.  Today I thought I’d share my recipe for an easy Butternut and Leek Risotto!

butternut heavenrisotto close upIngredients (to serve 4):

1/3 Large Butternut Squash – skin removed and diced

1 Leek – chopped finely

1 Onion – chopped finely

1 Pint Chicken or Vegetable Stock

About 100g Arborio Risotto Rice

50g grated cheese.

S&P to taste


In a steaming pan, place your diced butternut squash and leave to steam, with the lid on for about 20-25 mins.

In a frying pan, heat up a dash of oil and pop your onions in to soften, but not brown.  Meanwhile, boil some water and mix your stock, keep in a sauce pan over a low heat to keep the stock at a good temperature.

When the onions are softened, add your arborio rice to the pan and allow to fry for a minute or so.  Slowly, add your stock and keep stirring the rice until the liquid condenses.  Keep repeating this process, until the rice begins to absorb and soften.  Taste test – the rice should be soft but with a slight bite to it.

When the butternut has been steaming for about 20 minutes, add the chopped leeks and replace lid for a further 5 minutes.  When the vegetables are soft and cooked through, remove from the steaming pan and add to the rice mixture – add the final bit of stock, Herbs, Salt and Pepper to taste and the Grated Cheese and allow to cook for a few minutes until all combined.

Serve either on its own or with some indulgent warm bread for a cosy, evening supper!

This is a great evening meal and costs less than £3 for something nutritious, warming and great for adults and kids.  Steaming the butternut squash and leeks also help to keep more of the nutrients where they should be plus, leaving the seasoning until last, means you can put some aside for your little one!

daisy risottoSo there you have it, a simple meal from The Frugal Kitchen and one I rely on time and again.  Do you have any great Butternut recipes to share??

Stay Peachy x